Quick Cucumber Soup

Ingredients:
1 large cucumber (approx. ..... more or less is fine)
1/2 white onion
large clove of garlic
small head of lettuce - little gem or round lettuce is fine.
1 large white potato

salt, pepper, vegetable or chicken stock - enough to well cover.
1 - 2 tblspns. Sunflower oil 
a knob of butter

1. Prepare Veg: 
You dont need to peel the cucumber, just remove the ends and cut the rest into small chunks,
peel potato and cut into small chunks
peel onion and chop small
remove garlic skin and chop

2. Microwave:
Place all the veg in a large microwave bowl, plus some sunflower oil and the knob of butter.  Cover with a plate.
Zap until the veggies have softened.

3. Add your Stock to well cover the veg, and zap for about 5 mins. Test to see if the veg are cooked and soft enough - if not just zap for another 5 mins or so.  Cool slightly.
Liquidise or use a hand blender if the soup is very hot.
The soup should be a nice creamy texture to the thickness you like.
Add milk or more stock if it needs thinning down.

Add a little cream to serve - either hot or chilled.

Fish Chowder - or use Shrimps/Prawns

Ingredients: serves 4

Couple of tblspns. of Olive oil - or oil and a knob of butter
1 small Onion peeled and chopped
(thinly sliced white part of a small Leek if wanted)
1 stalk of Celery - peeled and chopped
1/2 lb. Potatoes (250g.) - peeled and roughly chopped
approx. 14 fl. ozs. Fish stock - home-made preferably but stock cube is fine
approx. 14 fl.ozs. Milk
couple of bayleaves, small clove of Garlic - crushed
approx. 12 ozs. - lb.cod or haddock
(including a small amount of smoked haddock if wanted) *
herb of choice - parsley, corriander, thyme - chopped
Seasoning

Method:
1. Saute the onion and celery until just softened
2. Add the milk,stock and potatoes and simmer until the potatoes are almost cooked.
............ you can liquidise the soup at this stage - (or once the fish is added).
3. Add the fish - - and simmer until the fish flakes easily and is cooked through.
This shouldn't take very long. (5 mins? depending on the thickness of the fish)

**Taste for seasoning and serve, garnished with fresh chopped herbs of choice.

You could also add some sweetcorn, peas and/or throw in a few ready-cooked prawns. The prawns work well.

*use recipe with prawns/shrimp instead of cod or haddock or a mix of cod and shrimp.
**Liquidise the soup to make it smooth.

Add a little cream to serve.

Little Tip: If you have lots of shells left from the prawns - dont throw them away - you can use these to make lovely fish stock.

Beetroot Soup - easy and delicious .....

Ingredients:
bunch of beets (about 4 or 5) - peeled and quartered* - can also add stems and leaves, if available, and they look fresh, but should remove these before liquidising, if they seem stringy.
2 sticks of celery  (peeled if stringy)
1 onion - peeled and chopped
1 large potato - peeled and chopped
Water - approx. 2pts. + some extra
1/2 cup of sugar
lemon juice - to taste
salt, pepper - season to taste

1. Place the first 5 ingredients into your saucepan.
2. Bring to the boil and simmer approx.40 mins - 1hr. until the beets and other veg are soft.
3. Add the sugar and lemon juice
4. Liquidise (add more water if necessary) and season well.  The soup should be beautifully creamy. 

Serve - Hot or Cold - with sweet or sour cream - Delicious!  and the Colour is beautiful :)
This soup keeps pretty well in the fridge for several days, and probably improves with age!

* I have made this soup without peeling the beets.  They are easier to peel when they're cooked, and once the soup is liquidised, it doesn't seem to have made much difference.

Chilled Almond & Garlic Soup - Andalucian - delicious - Ajo Blanco

blanched almonds

recipe 1.
Ingredients:

250g (9 ozs.) whole blanched almonds

500 ml. (18fl.ozs) iced water, chicken or vegetable stock

80g. (3ozs.) white bread - crustless and cubed

2 cloves of garlic - roughly chopped

50ml. (2 fl.ozs) olive oil

50ml. (2fl.ozs) sherry vinegar

salt and ground black pepper

150g (5ozs.) golden raisins and/or chopped chives/slivered almonds/grape slices

1. Place almonds into your food processor and blend until very fine.

2. Add 50ml. of the water and blend to a paste.

3. Add the bread and garlic and blend again.

4. With the motor running, gradually add the remaining water, then gradually add the olive oil.

5. Add the sherry vinegar and season to taste.

6. Serve sprinkling a few raisins over each bowl. drizzle of olive oil and garnishes.

Recipe (slightly tweaked) c/o Simon Rimmer

recipe 2.
Ingredients:
250g blanched whole almonds
60g crustless, day-old white bread roughly torn up - soaked in the water for about 15 mins.

Picota (fresh) Cherries

750ml. water
1 large clove of chopped/crushed garlic
12 tblspns. extra virgin olive oil
3 tblspns. sherry vinegar (or to taste)
sea salt (fine)

green grapes - chopped
peeled apple - chopped (small pieces)
peeled cucumber - chopped - if wanted
20 Picota cherries - pitted and chilled
chopped fresh mint

1. Place the softened bread and water into your liquidiser, with the almonds, garlic and olive oil - blitz until smooth and creamy.
2. Season to taste with sherry vinegar and salt.
3. transfer to a lidded container and refrigerate until the soup is very well chilled at least 2 - 3 hours.
4. Ladle into pretty soup bowls and either serve the accompaniments separately in small bowls, or put a little of each on top of the soup, with a little chopped mint.

This is delicious and very refreshing on a hot summer's day.

Storing fresh Corriander/Cilantro

Best way to store Corriander/Cilantro :

Dont wash until needed -

Place stems in glass/jar of water and cover with plastic bag - (keep in fridge)

Corriander can also be frozen in plastic bags (or ice cube trays) - 

these can be used in soups/stews etc. 
I found this information on the Internet, but I've also found that washed and storing it in a salad spinner (lidded) works well.

Recipe for Spiced Vegetable Tagine: (BBC Food Recipe)

Pan Fried Goats Cheese Salad 

Halloween Teeth! and Butternut Squash Soup ....

!Happy Halloween!

Teeth link:

Weird but nice :)

Butternut/Pumpkin Soup Easy Recipe for Halloween

Lovely Squashes :o)

Almond and Garlic Soup - a (delicious) cold Andalucian soup .... (Ajo Blanco)



 

Ingredients:
1 cup of almonds (or cashews) soaked for at least 6 hours, remove skins from the almonds.
2 or 3 slices of white bread - soaked in cold water for about 5 mins., and squeezed out.
Large clove of Garlic - (or more if you like it)
1/4 - 1/2 tsp. sea salt
1 cup of chilled bottled water
1/3 to 1/2 cup of a good olive oil
2 tablespoons of Sherry Vinegar (Balsamic will do, but Sherry Vinegar is better)
Green Grapes and Chopped peeled Apple to garnish

This is a traditional cold soup, and is delicious ......

 

1. Using your liquidiser, place the bread, almonds, garlic, salt and water and blend until smooth.

2. With the motor gently running, add the olive oil - the consistency should not be too thick.

3. Pour the puree into a bowl and add the sherry vinegar - if the consistency is still too thick, add more chilled bottled water.  Taste to re-season, if necessary.

4. Pour into a glass jug and refrigerate for at least 2 hours.

5. Cut up some green grapes (halve or quarter), and some chopped, peeled Apple and either place in the centre of the bowl, or serve in separate dishes.

 

There are lots of accompaniments to this soup - raisins, flaked almonds, cucumber - peeled and chopped, dark red cherries, chive flowers, garlic flowers - etc. 

it can look very pretty.

You can also serve this served as a duo with Red Tomato Gazpacho (and croutons) - - lovely on a summer buffet table.

Tortilla recipe link

PS: I cant take credit for the pics - but they are very pretty



Ajo Blanco - almond & garlic soup - cold - and delicious on a hot summer's day

• 
  Ingredients:
  250g (9 ozs.) whole blanched almonds
  500 ml. (18fl.ozs) iced water, chicken or vegetable stock
  80g. (3ozs.) white bread - crustless and cubed
  2 cloves of garlic - roughly chopped
  50ml. (2 fl.ozs) olive oil
  50ml. (2fl.ozs) sherry vinegar
  salt and ground black pepper
  150g (5ozs.) golden raisins and/or chopped chives/slivered almonds/grape slices
  
  
  1. Place almonds into your food processor and blend until very fine.
  2. Add 50ml. of the water and blend to a paste.
  3. Add the bread and garlic and blend again.
  4. With the motor running, gradually add the remaining water, then gradually add the olive oil.
  5. Add the sherry vinegar and season to taste.
  6. Serve sprinkling a few raisins over each bowl. drizzle of olive oil and garnishes.
  
  
  Recipe (slightly tweaked) c/o Simon Rimmer

Mushroom Soup with Chestnuts - made in the micro

Ingredients:
approx. 8 ozs.(225g)  Chestnut Mushrooms - remove the dry end of the stalk and chunkily chop them - no need to peel if fresh.
1 oz. (25g) of butter
1 tbls. oil - sunflower or olive
1 small onion - peeled and chopped
1 potato - peeled and chopped
1 celery stalk - peeled and chopped
1 clove of garlic - peeled and crushed or chopped
Dried or fresh Thyme
Sand and Pepper
approx. 3/4 - 1pt. hot water + stock cube or use home made stock
1/2 to 1 pack of ready prepared Chestnuts (Gourmet) 

This can all be made in the micro:
1. Place the chopped vegetables, seasoning, herbs and garlic into a large pyrex bowl with the oil and butter.  Shake the bowl so the veg are lightly coated with the fats.
2. Zap in the micro - (covered) - until the veggies are just softened
3. Add the stock - to just cover the vegetables and zap (covered) again until all the veg are well cooked through, adding the Chestnuts, which you can 'crumb' in the food processor before adding to the soup.
4. Leave to cool, and for the flavours to infuse -  then liquidise, adding more stock or a little milk/cream if necessary.
Taste and adjust seasoning.

Serve with sweet or sour cream, and some finely chopped corriander, flat leaf parsley or fresh thyme leaves.

If you dont have a micro, then just saute the veg in the oil/butter, until softened, add the stock and continue to cook as above.

Butternut Squash Soup - souper-easy and delicious.

Oven: 190 deg. C
Ingredients:
l large butternut squash or a largeish Coquina Squash - (which is very similar to Butternut Squash)
a nice olive oil - sunflower oil is also fine.
Maple Syrup, salt and pepper.  (Honey is also ok but I prefer Maple Syrup)
large cloves of garlic
Hot water and vegetable/chicken stock cube
knob of butter, dried oregano and more seasoning - to taste.

TIPs
Butternut Squash and the Coquina are very difficult to cut.  I have been known to wedge the knife into the vegetable and bang it down on the countertop - to very little avail! -  eventually managing to cut it into pieces - (across and not lengthways!) - placed in the roasting tin unpeeled.  Peeling afterwards seemed easier.

1. Place thick chunks (unpeeled if wanted) into an oven dish. Sprinkle well with ......
maple syrup,
sunflower or olive oil,
salt, pepper,
a knob of butter,
garlic cloves (unpeeled),
little hot water for base, (apple juice is also nice),
dried oregano.

2. Turn the pieces after a while, and roast until the skin is going golden, and the veg. is soft.  Remove and cool.

3. Remove the skin, place in a liquidiser with the unpeeled (squished) garlic, add some stock and blend until smooth and creamy. 
For the right consistency, adjust amount of stock to your liking.   Adjust seasoning if necessary.

Can also add a little cream or sour cream when serving.

Beautiful colour and ....... Deelicious!



Broccoli Soup with Dolce Latte - very easy



Broccoli!

general nice veggie pic at Borough Market, London.

Ingredients:
1 large head of broccoli - rinsed, chopped - (discard dry end)
large clove of garlic - peeled, chopped
1 white onion - peeled, chopped
Piece of Dolce Latte cheese
salt and pepper
Vegetable Stock
small amount of olive oil and a knob of butter

(This can also very easily be made in the Microwave.)

1. Melt the butter/oil and add the chopped broccoli, onion and garlic.
2. Saute until beginning to soften. Stir so that the veg don't stick.
3.  Add hot stock to well cover (you can always add more stock or some milk later to thin the soup down), and cook until the vegetables are very soft.  Cool.
4. Liquidise until a nice smooth and creamy consistency is reached.  Taste and Add more seasoning, extra stock or milk if needed.
5. Serve hot with a large knob of Dolce Latte in the soup - this will melt nicely when stirred in.

 

Tomato Soup - Fast and Festive!

If you find you suddenly have a soup emergency :) - try this recipe.   I always have tinned tomatoes in my cupboard and  this is really fast and tastes very good too ..........

Ingredients: this amount serves 2 really good size bowls - (4 smaller ones)
1 can of good tomatoes - (400g) -  the better brands aren't as acidic, (the regular ones are fine - just adjust the seasonings).
Couple of  large pinches of Dried basil and oregano
Salt and pepper, Vegetable Stock cube, water and some milk
Small amount of sugar, squeeze of lemon juice
Olive Oil (and knob of butter if wanted)
1 heaped teaspoon of arrowroot slaked with milk or water
Swirl of Cream to serve

This is so fast and easy ...........

1. Pour your can of toms into a microwaveable bowl
2. Add a drizzle of olive oil, little sugar, seasonings and herbs - to taste
3. Add a canful of water, including some milk - the amounts dont really matter, as you can correct this when you liquidise and taste the soup.
4. Zap (covered) in the micro for about 10 mins - approx. Stir and add some more liquid if necessary. Zap again for a few minutes.  Leave to cool slightly when done.
5.Liquidise, adjust seasonings, adding lemon juice if wanted, and amount of milk/stock if necessary.

6. At this stage, (while still hot),  if the tomatoes are still a little too acidic, add a little more sugar and the slaked arrowroot - which seems to counteract the acidity - I always add this to tomato soup anyway. It also helps to slightly 'smoothen' (!)  out the soup.

7. Serve with a little cream or knob of butter - - - and some cooked rice added is very good.

Baked Pumpkin Soup with Horseradish

I found this quite an easy way to scoop out the pumpkin flesh, 

without having to peel and chop up the pumpkin before cooking.

Ingredients for Stage 1:

Oven: 180/190 deg. C

1 pumpkin

salt, pepper, maple syrup  - of course :), 

cloves of garlic to own taste, knob of butter and a  little olive/sunflower oil.

1. Cut off the top part of the pumpkin, scoop out the seeds and place the above ingredients inside. 

2. Replace the lid, pour a small amount of water in the bottom of the dish, and bake until the skin is going brown, and the flesh is soft.

3. Remove from the oven and cool slightly.

Stage 2:

4. Carefully pour the liquid into a separate bowl.

5. Use 2 spoons, one for holding down, and the other for scooping out the cooked flesh - put this into the bowl too - discarding the skin.

Pour into your liquidiser.
Add a stock cube and enough water to well cover, (or home made stock), and liquidise until you get a nice creamy consistency. Add either more stock as necessary, and a little milk/cream if wanted.  Adjust seasoning.

Serving suggestion:

in each bowl - add either, a knob of butter, cream (sweet or sour), 

or a teaspoon of creamed horseradish - the horseradish just slightly takes away some of the sweetness - if you've gone a bit mad with the maple syrup!

Butterbean Soup

This may not sound particularly appetising, but it is a really creamy and delicious soup - 

and very easy to make.

Ingredients:

(approx. 600 gms. jar) Butterbeans - I used a large jar of Spanish butterbeans - use good quality ones - rinsed and drained

1 medium shallot - peeled and chopped

2 cloves of garlic - peeled and chopped

1 large potato - peeled and roughly chopped

Small amount of dried or fresh Thyme 

Small amount of olive or sunflower oil + knob of butter

1 tsp. mustard powder or Dijon mustard

Salt and Pepper

- squeeze of lemon juice

Vegetable or Chicken Stock - approx. 600 ml.

To serve: A small knob of butter - and finely chopped corriander or parsley if wanted.

1. Saute the onion and garlic in the hot oil and butter, until softened but not browned.

2. Add the potato - fry for a few minutes

3. Add the butterbeans, salt, pepper and Thyme - cook for a few minutes to heat the beans through.

4. Add enough stock to well cover the beans and cook for a few minutes.

6. Add more stock and cook until the potatoes are very soft.

7. Cool the soup well, then liquidise with the mustard, until you have a lovely creamy soup - (not too thick.) - Test for seasoning, add a little lemon juice - to taste.

8. Serve with a small knob of butter.

I generally make my soups in the Microwave (as above method - this recipe is just fine done that way.)

I found this recipe in "A Wolf in the Kitchen" by Lindsey Bareham.

Vegetable Soup with Ginger & Lemon

Ingredients: serves approx. 4
3 medium carrots - (peeled and roughly chopped)
2 potatoes                               ...ditto...
1 large onion                            ...ditto...
1 large garlic clove                  ...ditto...
6 celery stalks (white stalks)     ...ditto...
Olive Oil/Sunflower Oil + knob of butter
2 bayleaves
approx. 1/2" piece of fresh ginger - peeled and chopped or grated
lemon juice, salt and pepper
squirt of Maple Syrup or Honey
hot Vegetable Stock

1. Place all the veggies and bay leaves in a microwaveable bowl with the oil and butter, and zap until just soft.  Stir through.
2. Add stock (or water) to just cover and zap for another 5 mins.
3. Add more stock to cover - about an 1" or so above the veggies and zap for another 5 or 10 mins  until soft and nicely cooked through.
4. Remove from the micro and cool slightly.
5. Add the fresh ginger, squirt of Maple Syrup, Lemon Juice (to taste) and liquidise to a smooth consistency - add more stock/little milk -  if you like the soup thinner.
6. Sieve - reheat and serve with a knob of butter or a little cream/yogurt.

Potato & Sorrel Soup & Tuna Patties - a quick and easy supper or lunch

Ingredients for Potato, Onion & Sorrel Soup: (serves 4)

2 large baking potatoes - peeled and roughly chopped

1 large white onion - peeled and chopped

a few sorrel* (or spinach) leaves

1 clove of garlic - crushed, salt and pepper,

sunflower oil, chicken stock powder

small amount of sweet pouring cream

* sorrel has a lemony taste and just adds a bit of zing to this soup.  If you use spinach (or not) - you can add a squeeze of lemon to the soup.

Place your

potatoes and onion,

garlic, salt, pepper,

couple of teaspoons of chicken or veggie stock powder,

a small amount of oil - in a microwaveable bowl, mix together, cover and zap until veggies are almost done. 

Add boiling (hot) water to cover and zap again until veggies are soft.

Add the sorrel or spinach.

Taste for seasoning and adjust if necessary.

Add more water if needed, zap a little longer, then allow to cool.

Liquidise until lovely and creamy.

Add a little cream to the soup and serve.

Ingredients for fried tuna balls (or patties):

1 can of tuna in brine - drain off the brine -  (makes about 7 balls - (I've eaten one - see photo!) )

a small amount of finely chopped white onion

1 small clove of crushed garlic, if wanted.

2 tablespoons of matzot meal (or fine cornmeal)

1 beaten egg

salt, pepper, and peanut oil* for frying

Mix all the ingredients together (except the oil), wet your hands a little, and make into either patties or balls.

Fry in hot oil until golden. Fry on one side until golden, then turn them over.  (I tend to use my wok, so you wont need so much oil.)

Drain on kitchen paper, cool slightly or eat cold.

Serve with a good mixed or green salad
+ vinaigrette:
4-6 tbls. olive/sunflower oil
1 tbl. cider vinegar, wine vinegar or lemon juice
salt, black pepper
large teaspoon of dijon mustard
clove of crushed garlic
- place all ingredients in a screw top jar, shake well to combine and use. 
I make a larger quantity of this and it will keep really well in your fridge for some time.

*peanut oil is excellent, but otherwise use another oil which will take a high temperature for frying.

Mushroom & Barley Soup - very easy (and very tasty)

Ingredients:

1 medium white onion - peeled and chopped

1 small leek or 1/2 large one - white part - washed and sliced thinly

2 medium potatoes - peeled, chopped

1 tbl. olive oil + large knob of butter

1/2lb. (250g.) sliced mushrooms (regular white or brown)

1/4 or 1/2 cup of pearl barley - rinsed

dried thyme, salt, pepper and

vegetable or chicken stock

1. Saute the onion, leek and potato in olive oil and butter - until softened

2. Add the sliced mushrooms and continue cooking until mushrooms begin to release their juices and are softened.  Adding the dried thyme.

3. Add enough stock to well cover (plus some more) and add the barley.

4. Simmer until the barley is cooked and soft -  adding more stock when necessary, as the barley will swell.

This can be made in the Microwave (covered while cooking)  - adjust the timing.
Keep testing the barley to see that it is cooked and soft.
This is a lovely Wintery soup.

Lettuce & Fennel Soup - very easy and made in the Micro.

Ingredients:
1 bulb of fennel - cleaned, ends removed, and roughly chopped
1 small onion - peeled and roughly chopped too
1 potato -                       ditto
A few lettuce leaves - (outside leaves are fine but dont use iceberg lettuce - use a nice leafy green one).
1 clove of garlic - crushed or chopped small
S&P, little dried or fresh thyme
couple of tblspns. of Olive/Sunflower oil and a small knob of butter
Hot Stock (veg. or chicken)

1. Put all the ingredients, except the lettuce,  into a microwaveable bowl and zap until the veg are just beginning to soften.

Shake the bowl a little so everything is coated with the oil and seasoning.

2. Add enough stock to well cover the vegetables and zap again for approx. another 10 mins.  Make sure the vegetables are cooked through. You can either add the lettuce at this point, or when you put the stock in.

3. Leave to cool, then liquidise until you have a nice creamy consistency - taste again for seasoning.  

You'll have a lovely fresh green soup.

4.  You can either add more stock, or a little milk if the soup is too thick.

Serve with a dollop of plain yogurt or cream.  This soup is really easy and very quick to make.

Creamy Pea Soup - very quick, (easy peasy!) - made in the Micro

Ingredients:
approx. half pound sugarsnap peas (250g.)  (no need to pod them - use skins)
2 small/medium white potatoes
1 small(ish) white onion - peeled & roughly chopped
large clove of garlic - peeled and chopped
small knob of butter
Hot vegetable stock
salt, white pepper

Put all your ingredients, except the stock,  into a large Pyrex bowl
Zap until the veg. are beginning to soften
Add enough stock to well cover the veg. and zap again, for approx. another 5 mins/10mins.
Cool slightly, adjust seasoning if necessary - if it's too salty - add a little maple syrup or sugar to taste.
Pour into your liquidiser
On a fast speed,  liquidise until you have a nice creamy consistency - adding a little milk or more stock, if you need to and re-adjust seasoning.

Surprisingly, the peas and their pods liquidise very well.
Serve with a little cream or small knob of butter.

You can adjust the quantities easily with this recipe, just adding the right amount of stock for a creamy consistency.  It's also very nice chilled served with a dollop of cream.

Asparagus Soup - quick - (in the micro.)

When you've been away on a short hols and come back to find bits and pieces still in the veggie box - it's time to think of what you can do with them before actually chucking them out.  

I had a bunch of almost-gone asparagus, so I cut them down about halfway and made some soup with them - I didn't have any potatoes so used a quick roux instead ..... the soup was very tasty and very quick to make .....

Ingredients: - enough for two large bowls

1 bunch of Asparagus (snap them and just use the 'tender' pieces)

1 small white onion - peeled and chopped

1 clove of crushed garlic (if wanted)

1 bayleaf (if wanted)
about a tablespoon of Sunflower Oil and knob of butter

Vegetable stock - I used the little jellified cubes which are pretty good.

1 tbls. plain flour

1 tbls. butter

S&P

1. place the chopped onion, (garlic), oil & butter, into a microwaveable bowl and zap, covered, until the onion is just beginning to soften.

2. add the chopped asparagus and seasoning and some hot water - enough to cover well, and zap again for about 5 minutes.

3. add more liquid if necessary, throw in the 'stock cube' and zap until all the vegetables are well cooked through.

4. In a small bowl put your flour and butter and add enough of the hot soup stock to make into a smooth liquidy paste - stirring quickly -  and add back to the soup - you may need to use a sieve if it's still a little lumpy. Stir well, and cook for approx. another 5 mins.  Leave the soup to cool to 'blend' the flavours together.

5. Once cooled down - liquidise and adjust seasoning.